Eosinophilic Esophagitis Friendly Belgian-Style Frites

Crispy, golden, and deeply satisfying, these Belgian-style frites are the kind of snack or side dish that feels indulgent without a single complicated ingredient. The entire recipe comes down to three things: russet potatoes, avocado oil, and sea salt — which makes it a genuinely clean option for anyone navigating a restricted ingredient list. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding the long lists of additives, seasonings, and mystery oils hiding in restaurant or frozen fries. Here, you know exactly what's going into the pot. The double-fry method — a low-temperature par-fry followed by a high-heat finish — is the real secret to that shatteringly crisp exterior and fluffy interior that makes Belgian frites legendary. A cold-water soak pulls out excess starch, and patting the potatoes completely dry before they hit the oil ensures you get crunch, not steam. Finish with a little flaky salt and fresh parsley if it's on your safe list, and serve immediately while they're still audibly crispy.

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